Crust

Instructions

For the Cheesecake

Melt the chocolate and cream together in the microwave (Only heat until just melted). It should be a thick glossy ganache. Leave aside to cool.

In a bowl or food processor, combine the crushed biscuits and melted butter until it is wet enough to hold together when squeezed in your palm.

Place equal amounts of the biscuit in each of the cavities and press it down with a tart tamper or the bottom of a glass (that can fit the bottom of the mini cupcake - like a shot glass)

Bake the crusts in the oven for about 10 minutes.

Let it cool to room temperature.

In a mixer bowl, combine the softened cream cheese, cream, sugar, and lime. Mix all these ingredients until it is nice and smooth and creamy.

Add the eggs one at a time, and incorporate them into the batter well between each addition.

Mix in the vanilla.

Pour half the batter into a separate bowl and mix in the chocolate ganche to half of the batter. (you can skip this step and just have regular cheesecake which tastes amazing too)

With a cookie scoop or spoon, fill half of the cavity with the regular cheesecake batter, and the other half with chocolate batter.

Bake in a preheated oven until the top is just set, and the top is starting to puff up (But not crack). The time varies according to the size of your cupcake tray. Mine took about 20-30 minutes.

Remove from oven, and leave to cool for 10 minutes.

Gently turn out the cheesecakes onto a parchment paper (be very gentle), and turn them back right side up. (If you have a loose bottom pan, you can gently lift them out of the pan). Leave them to cool until room temperature, and then transfer them to a fridge to chill.